Sous Chef - 3pm-11pm

The Landing Alexandria; Alexandria (VA); On-site; USD 42,000 - 63,000; Full time

Job summary

The Landing Alexandria is seeking a dedicated Sous Chef/Kitchen Manager for its senior living community in Alexandria, VA. This role focuses on production and service of high-quality meals, ensuring adherence to dietary standards and safety protocols.

You will supervise back-of-house activities, assist in dietetic policy planning, and collaborate with the team to deliver nourishing, compliant menus for residents.

Qualifications

• Minimum of two years' experience as a Sous Chef/Kitchen Manager in a senior living community.
• Able to prepare therapeutic/modified diets.
• Successful completion of recognized food safety course.

Responsibilities

• Attend to all resident needs in the restaurant ensuring responsive, friendly, and courteous service.
• Work on the floor or in the kitchen, wherever needed, to ensure smooth operation.
• Assist in the development of dietetic policies and procedures.
• Assist with the receiving and storage of food.
• Assist with food preparation and service.
• Assist the dietician in planning and conducting an on-going in-service training program and provide follow-up recommendations to the dietician and state survey team.
• Assist with planning menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures.
• Ensure compliance with Resident dietary restrictions.
• Visit residents and assist with gathering information on food preferences.
• Conduct regular Quality Assurance Audits.
• Practice safe and sanitary food handling.
• Practice all safety and loss prevention procedures.
• Review health certificates (food handlers/Safe Serve)
• Attend all in-services as required.
• Perform all other reasonable tasks assigned by your supervisor.

Skills

Sous Chef Experience

Kitchen Management

Job description

POSITION SUMMARY

TheSous Chef is responsible for production and service of high-quality meals, foodproduction and presentation and all back-of-house activity. Expected to meet or exceed community foodservice standards at all times,

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• Attend to all resident needs in the restaurant ensuring responsive, friendly, and courteous service.
• Work on the floor or in the kitchen, wherever needed, to ensure smooth operation.
• Assist in the development of dietetic policies and procedures.
• Assist with the receiving and storage of food.
• Assist with food preparation and service.
• Assist the dietician in planning and conducting an on-going in-service training program and provide follow-up recommendations to the dietician and state survey team.
• Assist with planning menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures.
• Ensure compliance with Resident dietary restrictions.
• Visit residents and assist with gathering information on food preferences.
• Conduct regular Quality Assurance Audits.
• Practice safe and sanitary food handling.
• Practice all safety and loss prevention procedures.
• Review health certificates (food handlers/Safe Serve)
• Attend all in-services as required.
• Perform all other reasonable tasks assigned by your supervisor.

SUPERVISORY RESPONSIBILITIES

NA

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience

• Minimum of two years' experience as a Sous Chef/Kitchen Manager in a senior living community.
• Able to prepare therapeutic/modified diets.
• Successful completion of recognized food safety course.

The employer is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the employer will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective employees and incumbents to discuss potential accommodations with the employer.